The stability of quercetin

Michel MOUTOUNET, INRA Pech Rouge

Flavonols, quercetin in particular, are strongly bioactive substances with very beneficial nutritional properties, but the non-glycosylated form at high levels may precipitate with formation of characteristic sediments.

Quercetin’s sedimentation in wines is a problem that has become more frequent in recent years, mainly due to the evolution of viticulture techniques and market dynamics.

The presentation by Michel Moutounet, INRA Pech Rouge, offers us a clear and in-depth description of the knowledge so far gained on these molecules.

The seminar reproduced in this videos was presented at the 10th edition of Enoforum (Vicenza, Italy, 16-18 May 2017), in the module dedicated to the QUE-STAB - PSR Regione Toscana

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